ROASTED LEMON THYME COURGETTE & LEEK BAKE WITH SUPER FOOD CRUMBLE
GLUTEN AND DAIRY FREE STARTER OR MAIN COURSE
In a heavy based sauce pan heat the olive oil and sauté off the garlic, thyme and leeks until transparent. Add the stock and the preserved lemon puree and bring to the boil.
Add the potatoes and courgette carefully ensuring they don’t break up and incorporate into the stock carefully.
In a clean bowl prepare the crumble top. Firstly combine all the dry ingredients so they are mixed together evenly. Pour over the olive oil and pomegranate molasses and incorporate with clean hands until the mix starts to become rehydrated. Lastly fold in the egg white this will give the crumble a nice crunch when it comes out of the oven. Season the potato and courgette bake with pepper and transfer into a large deep casserole or lasagne dish, top with crumble evenly but not too thick about 1 cm in depth. Bake at 170’C until the crumble is golden brown. Remove and serve.